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This was an experiment, and....winner, winner, chicken dinner! Except, without the chicken (it's a vegan friendly salad). The directions are pretty loose, but here goes:
Ingredients:
1 large head of broccoli, chopped into bite-sized pieces
1 large bunch of kale - shredded
1 large sweet potato - peeled, and chopped into smallish pieces
1 large onion, chopped
3 cups cooked freekeh (should still be warm, but not hot)
1/2 cup chopped walnuts
Dressing of choice (mine was a homemade Dijon and maple vinaigrette - basically 1 part Dijon mustard, 1 part maple syrup, 2 parts apple cider vinegar, and 2 parts extra virgin olive oil).
Heat the oven to 400F. Put the chopped broccoli (toss with a little olive oil, first) on one cookie sheet, and the onions mixed with sweet potatoes (toss with a little olive oil, first) on another baking sheet. They can both roast at the same time, but the broccoli will be done sooner, so it needs to be on it's own sheet.
Roast the broccoli until tender, but still fairly green, and if it has a little burnt edge here and there, that's fine - it adds to the overall flavor.
Roast the sweet potato and onion mixture until both begin to caramelize and the potatoes are soft.
In a large bowl, add about 1/3 cup of your dressing to the kale, and massage it in with your hands. Add the warm freekeh, the roasted veggies (hot is okay with these), and the walnuts. Toss to mix well. Taste, and add more dressing, if you desire. Serves 4 if it's an entree salad, and up to 8 if it's a side.
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